The Hungry Peach Cafe opened at ADAC on August 5th 2009.

It has been an exhausting past couple of months but we somehow managed to open our doors! Running a cafe is very exciting; my favorite part of the day is coming into work and deciding which specials the menu will feature.

Please view the menu above; feel free to post your comments. Everyday we feature a breakfast,lunch, and soup special. If you have any suggestions please share them with us.

The Hungry Peach Cafe is open Monday-Thursday 8:30am-4pm and Fridays 8:30am-3pm. Please join us!

Anniversary Dinner for 2 July, 17 2009

1st course: Melon Ball and Prosciutto Salad, Olive Oil Drizzle, Cracked Black Pepper

2nd course: Pan-Seared Filet of Beef, Lobster Tails, Sauteed Spinach, Herb Buerre-Blanc

3rd course: Traditional Creme Brulee, Vanilla-Glazed Fruit, Wafer Crisp

Easter 2009

We hosted the 2nd annual Easter brunch at our house last Sunday. There was a smorgasbord of food, as usual, as well as a Bloody Mary bar. Conor outdid herself with the beautiful decor, flowers, and table scape. It was great to spend time with family and friends and to just relax on a beautiful day!

On the menu...

Roasted Pork Tenderloin with Orange Chutney
Steamed Asparagus with Roasted Red Peppers
Cinnamon-Stuffed Pancakes with Cream Cheese Glaze
Egg and Sausage Casserole
Crispy Hash Browns
Buttermilk Biscuits

Carrot Cake with Cream Cheese Frosting
Chocolate Molten Cookies
Champagne Soaked Fruit
Lemon Mousse

Fall and Winter Cooking Class Menu

*Choose 1 from each of the following categories

* Any item marked with a “B” is suitable for beginners, “I” for the intermediate or more advanced cook

Appetizers/Salads

• Endive Salad with Pomegranate Vinaigrette and Lemon Cream-B

• Baked Brie wrapped in Filo with Dried Apricots, Slivered Almonds and a Cardamom-Honey Drizzle-B

• Roasted Butternut Squash Soup with Fried Sage-I

• Traditional Bruschetta with Melted Mozzarella, Fresh Tomatoes and Basil

• Shrimp Cocktail with Avocado and Red Onion-B

• Spinach, Bacon and Asian Pear Salad with Honey-Dijon Vinaigrette-B

• Avocado and Tuna Salad-B

Entrees

• Penne Pasta with Cream Corn Puree, Truffle Oil and Sliced Proscuitto-B

• Flank Steak with Horseradish Cream-B

• Pan Seared Salmon with a Mustard-Seed Crust-B

• Pan Roasted Snapper with Lemon-Butter Sauce-I

• Herb Oven-Roasted Organic Chicken Breast with Pan Gravy-B

• Dijon Rubbed, Bacon-Wrapped Pork Tenderloin with Rosemary Au Jus-I

• Seared and Sliced Leg of Lamb on Lemon-Chickpea Puree-B

• Linguine with Sautéed Scallops and Shrimp in Pesto Sauce garnished with Fried Basil-I

Sides

• Rosemary Roasted Potato Wedges-B

• Sweet Potato Puree with Brown Sugar and Sherry-B

• Butter Glazed Brussels Sprouts-B

• Garlic Sautéed Spinach-B

• Cauliflower Puree-B

• Garlic Italian Bread-B

Desserts

• Chocolate Fudge Cakes-I

• Pecan-Toffee Mini Tartlets-B

• Mascarpone Stuffed Strawberries on a Bed of Coconut-B

• Banana’s Foster-B

• Vanilla, Orange and Cinnamon Poached Pears with Vanilla Ice Cream-B

• Chocolate-Chunk Bread Pudding with Whipped Cream-I

Sample Menus for Private Parties

Menu Options For Private Parties

The Hungry Peach Specializes in Private Parties of 30and under to include; Luncheons,
Dinners, Catered Events and Cooking Lessons

Hors d’ oeuvres:

• Hot Artichoke Dip with Shrimp, Mustard and Mozzarella served in a Sourdough Bread Bowl
• Italian Quesadillas with Fontina Cheese and Caramelized Onions
• Cherry Tomato Halves stuffed with Fresh Pesto
• Fireballs Stuffed with Whipped Cream Cheese and Chives
• Lobster Rolls on Toasted Garlic
• Smoked Salmon Cream Cheese Stuffed Cucumbers garnished with Dill
• Pesto and Sun Dried Tomato Cream Cheese Terrine with Assorted Crackers for Dipping
• Crab Cakes with Assorted Dipping Sauces
• Cocktail Shrimp served in Individual Shot Glasses
• Maple Glazed Meatballs
• Cheese and Spinach Stuffed Mushrooms
• Greek Tortellini Pasta Salad with Feta, Kalamata Olives and Tomato served in individual martini glasses
• Petite Smoked Sausage Dogs with Caramelized Vidalia Onions and Dijon Mustard
• Antipasto Plate with Prosciutto Wrapped Melon, Sun Dried Tomatoes, Marinated Olives and Assorted Italian Chesses
• Mini Hamburger Sliders with Applewood Smoked Bacon and Cheddar Cheese
• Marinated Beef Tenderloin Sandwiches on Petite Rolls with Caramelized Onions and Dijon Horseradish Sauce
• Baked Brie wrapped in Filo with Dreid Apricots, Slivered Almonds and a Cardamom-Honey Drizzle
• Traditional Bruschetta with Melted Mozzarella, Fresh Tomatoes and Basil
• Melon Balls and Shaved Prosciutto Skewers Drizzled in Extra Virgin Olive Oil
• Steak Tar Tare on Crisp Potatoes

Salads:

• Cesar Salad Served on an Iceberg Wedge with Fresh Parmesan Cheese and Capers
• Sliced Tomato wrapped in Mozzarella with Fresh Pesto drizzled in Basil Oil
• Iceberg Wedge with Blue Cheese Crumbles, Avocado, Bacon, Tomato and Onion Drizzled in Buttermilk Dressing
• Chicken Curry Salad
• Tuna Salad
• Pasta Salad
• Traditional Greek Salad with Grilled Chicken and Lemon Parsley Vinaigrette with Fresh Oregano
• Chilled Artichoke Halves with Lemon Vinaigrette
• Avocado Slices with Chunks of Tomato drizzled with Balsamic Vinaigrette
• Stacked Cobb Salad with Blue Cheese Crumbles
• Field Greens with Gorgonzola, Pickled Red Onion, Fresh Strawberries and Candied Pecans
• Lemon-Pesto Pasta Salad

Soups:

• Cream of Asparagus Soup garnished with Asparagus Spears and Parmesan Foam
• French Onion Soup with Melted Provolone and Parmesan Cheese
• Baked Lobster Bisque in a Puff Pastry Crust
• Butternut Squash Soup
• New England Clam Chowder
• Shrimp and Sausage Gumbo
• Shrimp Bisque Finished with Sherry and Creamed Chives

Entrees:

• Bourbon Glazed Salmon
• Pan Seared Salmon with a Mustard Seed Crust on a Bed of Roasted Leeks and Beet Puree
• Pan Seared Salmon with Apple Hash Drizzled in an Apple Cider Reduction
• Oven Braised Salmon with Lemon Tarragon Crème Friache with Sugar Snap Peas and Rice
• Herb Crusted Grouper with Navy Beans, Sautéed Spinach and Rosemary Jus
• Lobster Thermador
• Grilled Lobster with Amaretto Butter
• Pan Seared Sea Scallops on a Bed of Barley Risotto Finished with White Truffle Butter.
• Veal Scaloppini with Lemon Slices Served with Linguini Alfredo
• Linguine Pesto Pasta with Sautéed Scallops and Shrimp garnished with Fried Basil
• Suzanne’s Famous Spaghetti with Angel Hair Pasta and Freshly Grated Parmesan Cheese
• Porcini Mushroom and Asiago Cheese Ravioli tossed in Truffle Butter with Fried Sage
• 4 Cheese Ravioli with Pesto-Alfredo Sauce Drizzled with Fresh Marinara
• Oven Roasted Organic Chicken with Garlic Rosemary Butter
• Dijon Rubbed Bacon Wrapped Pork Tenderloin with Rosemary Au Jus
• Marinated Pork Tenderloin with Fresh Rosemary on Cream Corn Puree with Port Reduction
• Filet Mignon with Butter Poached Lobster Tails
• Filet Mignon topped with Crab and Shaved Asparagus drizzled in Hollandaise
• NY Strip Steaks with Béarnaise Sauce
• Roasted Leg of Lamb with Rosemary and Garlic

Desserts:

• Traditional Vanilla Bean Crème Brulee with Assorted Glazed Berries
• Cinnamon Raisin Bread Pudding with Bourbon Glaze
• Mascarpone Stuffed Strawberries on a Bed of Coconut
• Brownie Bites with Chocolate Sauce and Fresh Strawberries
• Chocolate Mousse Cake in a Crème Anglaise Spider web
• Fresh Banana Pudding with Whipped Meringue
• Chocolate fondue with Biscotti, Pound Cake and Various Fruits for Dipping
• Various Flavors of Cheesecakes including; Caramel Pecan, Strawberry, Blueberry

DELIVERY MENU FOR AUGUST 25TH

Fresh Items:
-need to be consumed on the same night of delivery!

• Marinated Salmon with Mango-Kiwi Relish
  
• Shish Kabobs

Refrigerated Items:
-can hold up to 4-5 days

• Chicken Cobb Salad
  
• Creole Poached Chicken Breasts
  
• Turkey Sausage and Peppers
• Basil Shrimp with Feta and Orzo
  

Frozen Items:
-can hold up to 1 month

• Panko Breaded Eggplant Parmesan
  
• Broccoli and Cheese Soup
  

For more ordering details please email Chef Suzanne;
chefsuzanne@thehungrypeach.com

Blackened Amberjack:

• 1/2 teaspoon kosher salt
• 1/2 teaspoon cayenne pepper
• 1 teaspoon oregano, dried
• 1/2 teaspoon black pepper, ground
• 1 teaspoon of fennel seeds, crushed
• 1 teaspoon paprika
• 4 Tablespoons butter
• 2 Tablespoons olive oil
• 4, 5 oz skinless amberjack filets (swordfish would be a good substitute).
  

Pre-heat oven to 400 degrees

Mix together the first 6 ingredients in a small mix bowling, set aside.

Brush both sides of fillets with olive oil and sprinkle with seasoning mix.
Sear fillets in a hot pan over medium-high heat or on a grill for about 1 minute per side, transfer to a oven safe dish and top each fillet with a tablespoon of butter. Finish cooking in pre-heated oven for 5-7 minutes.

Serves 4